Recipe for two pancakes:
For the pandan juice:
- 6 pandan leaves
- 225ml of water
For the cream:
- 90g of pandan juice
- 110g of coconut milk
- 40g of sugar
- 10g of tapioca starch or 20g of rice flour (different quantity because rice does not give the same consistency)
For the pancake batter:
- 90g of pandan juice
- 150g of coconut milk
- 2 eggs
- 80g of flour
- 1/4 teaspoon baking powder
- 40g of sugar
- 75g of roasted peanuts to serve
Mix for a few seconds.
Here we go!
For the sauce, put the tapioca starch (or rice flour) with the sugar in a small saucepan.
Add the pandan juice and the coconut milk.
Mix well and bring to a boil over low heat.
For the pancake batter, pour the pandanus juice into a container.
Add the sugar, baking powder and flour and mix well with a whisk.
Add the coconut milk and egg and mix one last time.
Heat the pan (24cm) over fairly high heat with a little oil.
Wipe off the excess with a paper towel.
Lower the heat and cook for 5-7 minutes. You can also put a lid on it.
The top must be well seized. We don’t flip the pancake in this recipe!
Pour a third of the cream into the pancake, sprinkle with peanuts.
